The Banh mi, arguably the best sandwich in the world, has found great success in the cosmopolitan metropolis of Melbourne. The roll consists of the protein of your choice over a typical, light, airy, crusty baguette spread with Vietnamese aioli and chicken liver pate, and then garnished with coriander, pickled radish, and cucumber.
Soy sauce and chilli peppers, among other condiments, are often offered as add-ons. Banh mi sandwiches have long been a popular choice for lunch in Melbourne. Diners can experience the excitement of street food in Vietnam thanks to the restaurant's focus on using fresh ingredients and bold flavours. You don't need to travel all the way to Ho Chi Minh to enjoy a classic baguette sandwich.
While banh mi sandwiches may have its roots in the second half of the nineteenth century when Vietnam was controlled by the French, they have long since been a staple in Melbourne's lunch scene. Chicken liver pate, mayo, a protein, chilli, coriander, fermented carrot, etc., cucumber, and sometimes daikon are all standard fillings for a banh mi, which is served on a baguette roll and given its own unique spin by each banh mi establishment.
This list may not include every Vietnamese bakery, as there are many more in the outskirts of major cities and tucked away in arcades, but it should broaden your banh mi prospects. While a roast pork bun with its crackling exterior is unrivalled, we've included some alternatives for those who like less meat. It turns out that vegetarians can still get some of their money's worth when they ditch the meat.
Top Banh Mi In Melbourne Food Experience
Crunchy bread is essential for a good bánh m, but not too much it hurts your tongue. It's soft and airy without being so flaky that it all falls apart in your lap. A generous amount of pâté, a Vietnamese condiment known as egg mayo butter, brand new cucumber, fermented carrot, generous basil leaves of coriander and hot sauce massaged itself into the nooks and crannies, a dash of Maggi seasoning, and the protein of your selection.
Our ranks for some of Geelong's best bánh ms were based on a combination of factors, including how often the traditional bánh m tht ngui (bánh m packed with cold meats) was eaten as both a control and how often it was eaten alongside another roll for variation.
This store on Victoria Street, the epicentre of Vietnam's culinary scene, specialises in the tried-and-true. The traditional banh mi fillings—pate, mayonnaise, pickled radish, carrots, cucumber, and coriander—are joined by thin slices of cha Lua, a boiled pork sausage, and shaved grilled pork with distinctive red edges. You may choose crispy pork rather than just grilled pork for an extra buck if you want even more crunch.
One of the best bakeries in all of Richmond may be found in this modest-looking establishment popular spots for bánh mì in Melbourne. Phuoc Thanh can pick from a total of nine different roles. Vietnamese hams, pork loaf, or brawn are sandwiched between two slices of flaky, light, and substantial bread with a scattering of fresh lettuce to break up the usual holy trinity - pickled carrot, fresh cucumbers, and coriander.
Onions that have been caramelised add another layer of sweetness to the barbecued pork salad roll, which is already sweet from soy marinade. Fat cubes of crisp pork are drizzled with soy sauce sauce and served with deep-fried shallots and spring onions in the equally popular crispy pork roll. They're equally tasty.
N Lee Bakery
The first N Lee bakery opened about 30 years ago, and today there are several more. The lunchtime line is proof that N Lee is just as popular as ever, coronavirus or no. The meat is juicy and delicious, and the portions are plentiful because to the in-house created pate and mayo. Additionally, strawberry jam is piped into the centre of the doughnuts and sprinkles are included. The icing comes in either hot pink or chocolate.
N Lee first started in Collingwood in 1991; by 2007, it had expanded to Little Collins Street, and by 2010, it had opened on Collins Street; nevertheless, the original business has not been renovated; it is still a simple, simply decorated bakery where the bread is prepared fresh every day. The mixed hams at N Lee aren't as fresh, varied, or firm as any of the others we tried, and the pork loaf roll is too soft and fluffy for its price range.
The chiles aren't just for show, and the dish's success is due in large part to the tasty combination of pork brain pâté, pickled beets and daikon, fresh cucumber, and coriander with the sliced cold cuts. The vegan bánh m has tofu marinated in soy sauce, which is then sliced into thin slabs. They are layered between the standard onslaught of pickled and raw veggies and topped with fried shallots, making this dish worthy of consideration even by carnivores.
Saigon Street Eats
The family who runs this lively cafeteria takes pride in serving dishes that have been perfected over three generations. The chefs, cooks, and waiter staff at Saigon Street Eats are outstanding. Plus, there are seven distinct Banh mi to pick from, three of which are vegetarian-friendly. All of the Banh mi come loaded with healthful ingredients like fresh chilli, mustard, and spring onion, making them a great choice. Come here every day for lunch, and you'll always get friendly service.
Pin Oak Bakehouse
Flemington's Pin Oak Bakehouse takes great pride in its excellent Banh mi. When it comes to ratios of protein to vegetables to chilli and coriander, the homes pate and mayo combo does not disappoint. Tiger bread is used, and it is crunchy, buttery, & melts in your mouth, and it is prepared fresh every day. The thin cut pork roll is the best in the shop because of its strong chilli intensity and well-balanced ingredients; nevertheless, the lemony chilli tofu and the faux ham are close runners-up. These rolls, which cost only $6.50, are the best stir - fried mi in Melbourne.
Mister Truong's is the best place to have a true Vietnamese meal in Brunswick place to be for Bahn mi in Melbourne. Vietnamese bread is among the most light and crunchy you'll find, and the fillings are incredibly fresh. Carrots and daikon then julienned before being pickled to give the dish a tangy bite.
The crispy pig belly is delicious, with a layer of soft, juicy meat under a layer of wonderful crunchy crackling. This once-unknown Vietnamese restaurant is now drawing people from all over town in search of their renowned Banh; what else are you looking for? Visit Mister Truong's and find out what the fuss is about.
Pho Nom is a popular Vietnamese street food restaurant chain in the Melbourne Central Business District run by chef Jerry Mai, serving comfort food inspired by family recipes and emphasising classic flavours. To put it simply, Pho Nom is the pinnacle of Vietnamese cuisine. The organic ingredients and lack of MSG are two points of pride for Pho Nom. All of the dishes feature fresh, seasonal ingredients and are cooked in the traditional vendor style. Crispy roast pig belly Bahn mi is a classic, while the crispy fried chicken Bahn mi with sriracha mayo is a unique take on the dish, both of which can be yours for for $9. Pho Nom's classic bánh m tht nguii sandwich was discontinued due to low demand.
It's too bad, but the roast pig belly is wonderfully crunchy and will make up for it. Sticky pork loin marinated inside a plum sauce, framed by the crunch of expertly roasted crackling. This roll has everything you'd find in a mixed ham roll, including a substantial spread of pâté and butter, packed in pickled onion, fresh cucumber, and sprigs of coriander. We also love the sriracha mayo–drenched, perfectly deep-fried Milawa chicken roll with its sprinkle of five different spices and the standard side of pickled carrot, cucumber, coriander, and chilli.
If you're looking for a change from the typical crispy pigs or chicken roll, a trip to this laid-back Vietnamese diner is in order. Here, the finest ingredients are prepared with the large, powerful flavours for which Vietnamese cuisine is known.
Tia Con provides a unique spin on the classic Banh mi by eschewing conventional flavours. There's a Bahn mi here for everyone, with creative fillings like cooked beef brisket and onion, hoisin duck, and red onion and salt and salt tofu with potato and shitake mushroom. And they also toast the bread, making it even more irresistible. The bar is also fully stocked with alcohol.
The restaurant's namesake, the founders' late grandmother, Banoi ('Grandma' in Vietnamese), served as the restaurant's principal source of gourmet inspiration. Banoi is a cultural gem in the centre of the CBD, mixing traditional recipes passed down through the years with a touch of modern flair.
Some of the tastiest Banh mi in Brisbane can be found at this cosy cafe, with fillings like grilled chicken, bbq pig, fried chicken, and even tofu. Since the wildly popular spicy pork roll is now Banoi's Friday special, it's the ideal way to kick off the weekend.
Bun Bun Bakery
This Springvale bánh m staple always has a snaking line out the door, but the five well-organized women working the register do not seem to be phased by the constant demand as they produce anything from 600 and 1,000 rolls daily.
Over two decades ago, a husband and wife team opened bun Bun Bakery. The steamed pork belly and fresh hams here are excellent, and their fresh, homemade bread pairs perfectly with both. The pickled carrot slivers, crisp cucumber, and tender green onion tips really elevate this sandwich. Marinated pork cubes and caramelised onions make up the filling of the greatest roasted pork in barbeque sauce bun.
Rice Paper Scissors
The cuisine at Rice Paper Scissors features Southeast Asian share meals and fantastic cocktails and is served in the form of a hawker stall. Mini Banh mi come in a wide variety of rotating flavours, from barbeque king mushroom to langoustine crab rolls with dill and cottage pate. These tasty morsels, whatever their filling, are bursting with flavour in every buttery, tender bite. In addition to serving some of the greatest Bahn mi in Melbourne, Rice Paper Scissors is committed to using only the highest quality, locally produced ingredients.
Don't let the wait time discourage you; that's a good sign. Starting at 6 AM, To's prepares a variety of pork Banh chi to order for hungry customers. The gras, butter, pickled carrots, celery, and protein of your choice are all cooked in-house, and the rolls are baked fresh every day. Spice things up with some coriander and chilli peppers—they're totally free. You can add on courses of snacks to your banh mi order from the booths of fried yum cha staples including taro buns, sesame slices of bread, steaming dumplings, and multi-colored, rice-flour desserts.
Fina’s Vegetarian Cafe
Fina's, short for "Fiona and Nina's," is a cosy Vietnamese restaurant that provides both classic and innovative meals that pay homage to traditional recipes. Located in the heart of Vietnam's vibrant Victoria Street, this eccentric and colourful eatery boasts an astounding assortment of artwork, statuary, and tiny items.
Dishes are all gluten-free, vegetarian, or vegan, and there are several mock-meat alternatives to choose from. Rolls are about $7 per, making this one of the greatest options for takeout or in-house dining spots for Banh mi in Melbourne.
Selina Hot Bread
Pork rolls from Selina Hot Bread are very sought for around lunchtime. Nonetheless, this bakery should get more attention for its vegan options, such as its "mock" tuna, "mock" BBQ pig, and "mock" chicken.
At only $5, the VN ham roll is an incredible bargain, stuffed with baked potato, shallots, red chilli, coriander, and pickled carrot in addition to the standard spreads of pâté and butter and five big slabs , cold cuts. One of the most spiciest, pock bánh ms possible, because to the acidic blend of tomato sauce and the scorching red chillies.
Microwaved pieces of tofu are stuffed into a roll made with raw onion to create the tofu roll's signature spongy filling. Tofu marinated in soy and hoisin takes on all of the spicy notes of its spice and pairs wonderfully with the crisp homemade bread.
The Bahn from Sunny Melbourne is home to a few of the best Mi's in the world, with rolls that are virtually indistinguishable from the authentic rolls sold on the streets country Vietnam.
The cuisine must be amazing because there are always lines out the door before lunchtime, so if you want to eat there, you should either get it to go or get there early to get a table outside. You'll thank us later for suggesting the crispy pork rolls with additional chilli and fried shallots.
Nhu Lan Bakery
As soon as you walk into Nhu Lan, you'll see a display of sizzling, seasoned meats. The pork meatballs are tender and moist and abundantly bulk up the baguette, but the cubes of tofu with light, fried façades are also noteworthy. Pick up a Vietnamese sweet treat to enjoy later.
There will inevitably be a line here because it serves one of Melbourne's best banh mi. Baguettes are baked fresh every day, and customers eagerly await them to be filled with anything from tomato-braised meatballs and pickled carrots, lemongrass pork to deep-fried tofu, fresh cucumbers, maggi seasoning, coriander, and hot rounds of chilli.
People aren't only waiting for the baguettes; they're also waiting for the house-made pate, vac-sealed pork loaf and fermented pork that they can take home and use to build their own banh mi.
Two L-shaped counters at Anloi are devoted to takeout orders, deli meats, and sauces, leaving only a limited space for bánh m orders and a backlog of eager patrons by the time midday rolls around.
The huge parsley sprigs with swipes pf pâté and butter match the deli's pungent ham roll, which is filled with many thinly sliced fresh cold cuts. There is just the right amount of bread relative to the other ingredients; the meats and pickled veggies are nestled into a perfectly circular crust. The chicken roll is the high-performing cinderella that fights with the crispy roast pig roll; it is well-seasoned, moreish, and tender.
With a focus on quality and care, the chefs at Hanoi Rose prepare authentic Vietnamese dishes from scratch daily using only the finest, freshest ingredients. No artificial flavours or preservatives have been added to the meal, and all sauces are created in-house. Banh mi is available in a wide variety of creative iterations, such as those filled with orange duck fed on maize, chicken cooked over charcoal, or pig belly crisped in a vegetable oil. Affirmative, you're quite right... LARD made from plants... excellent and suitable for vegans.
Spring Hot Bread
Since opening Spring Hot Bread in 2003, its proprietor and her dad have been improving their sweet and savoury pastries, bread rolls, and other baked goods. Their fried chicken is what really sets them against other bakeries. The bánh ms' julienned carrots aren't going to win any beauty pageants, but they do a good job cutting through the thickness of the deli meats, chicken liver pâté, and butter-slathered interior of the mixed ham roll. The pig skewer roll is loaded with chargrilled pork that has become a dark pink colour; this pork is a local favourite in the Springvale area, but it is not to everyone's taste.
Minh’s Vietnamese and Chinese
The bánh m selection at Minh is limited, with only about five options, with none of them being the customary mixed ham roll. The utilisation of tiger rolls sets its bánh ms apart from the competition. We could eat these on their own, but we prefer to match them with the grilled chicken and grilled pork for a more well-rounded meal. The mottled crusts are reminiscent of almond croissants, and the rice paste crust with sesame oil-spiked flour give them a characteristic savoury flavour. Perhaps the finest bánh m we have ever had was cooked with grilled chicken and topped with cucumber, coriander, onion, spring onion, and a liberal amount of hoisin & housemade chilli oil.
Heartbreaker Bun Mee
Heartbreaker, a modern spin on the classic Bahn mi, focuses on bringing fresh ingredients and innovative flavour mixes to the streets of Melbourne. Premium Bahn mi are sold here, with creative titles like "Way delicious Wagyu beef" and "Dreamy creamy caramelised tofu," with toppings like hoisin sauce and chilli jam on buttery, flaky bread. It's pricier than your standard baguette, but it's worth it if you want to expand your palate with some novel flavours.
The Banh mi, made on a baguette bun, is the best sandwich in the world, at least according to some people. Typically, a roll will consist of your prefered protein, a layer of Vietnamese aioli, a layer of chicken liver pate, and some pickled radish, cucumber, and coriander for garnish. Phuoc Thanh has the option of playing one of nine characters. Pate and mayonnaise made in-house. The doughnuts have sprinkles and strawberry jam piped in the middle.
Established in 1991, N Lee Bakery is a Collingwood institution. If you're looking for authentic Vietnamese cuisine in Melbourne, your best bet is Mister Truong's. The fantastic Banh mi at Pin Oak Bakehouse is a source of tremendous pride for the shop. The Pho Nom restaurant business, owned and operated by chef Jerry Mai, is a hit in Melbourne's CBD, serving authentic Vietnamese street food. Due to low sales, Pho Nom no longer offers its signature bánh m tht nguii sandwich.
By excluding typical flavours, Tia Con creates a new take on the traditional Banh mi. Banoi, located in the heart of the Central Business District, is a cultural treasure that blends traditional recipes with a contemporary twist. We at Rice Paper Scissors are dedicated to using only the freshest, locally sourced ingredients possible. Mini Banh mi are available in a revolving selection of flavours, such as barbeque king mushroom or langoustine crab rolls with dill and cottage pate. Traditional vegetarian fare, as well as creative takes on vegetarian standards, may be found on the menu at Fina's Vegetarian Cafe.
The VN ham roll at Selina Hot Bread is loaded with baked potato, shallots, red chilli, coriander, and pickled carrot. When you marinate tofu in soy and hoisin, the tofu absorbs all of the flavorful heat from the marinade. The distinctive spongy filling of a tofu roll goes beautifully with the crisp handmade bread. The vegan friendly options at Minh's bánh m restaurant include the Spring Hot Bread, Hanoi Rose, and many more. Ducks raised on maize or pork bellies crisped in vegetable oil are just two of the many inventive fillings for banh mi.
The Heartbreaker Bun Mee is an updated version of the traditional Bahn mi. The price is higher than that of a regular baguette, but it's well worth it if you're looking to broaden your gastronomic horizons. The bánh m made with grilled chicken and cucumber was the best we've ever tasted.
- Melbourne, a modern, multicultural city, is a hotspot for the Banh mi, widely considered the best sandwich in the world.
- Vietnamese aioli and chicken liver pate are placed on a traditional baguette before being topped with the protein of your choosing and garnished with coriander, pickled radish, and cucumber.
- A traditional Vietnamese sandwich, the banh mi has been a lunchtime staple in Melbourne for years.
- As a result of the restaurant's commitment to employing high-quality foods and flavorful seasonings, patrons are able to enjoy the same kind of culinary adventure that they would have had eating on the streets of Vietnam.
- A traditional baguette sandwich may be found in every major city, so there's no need to go to Ho Chi Minh to have one.
- Sandwiches of the banh mi variety have been a mainstay of the Melbourne lunch scene for quite some time, albeit their origins may lie in the period of French colonial rule over Vietnam in the second half of the nineteenth century.
- Banh mi is a Vietnamese sandwich often made with a baguette and filled with chicken liver pate, mayonnaise, a protein, chilli, coriander, pickled carrot, etc., cucumber, and sometimes daikon.
- Even though many more Vietnamese bakeries exist on the fringes of big towns and tucked away in arcades, this list should at least give you more options when it comes to banh mi.
- While nothing beats the crunch of a roast pork bun, we also have options for meat-free diets.
- For a proper bánh m, crunchy bread is required, but not so crunchily hard that it hurts the tongue.
- Located in the heart of Vietnam's bustling culinary scene, Victoria Street, this shop focuses on the old favourites.
- Thin slices of cha Lua, a boiled pork sausage, and shaved grilled pork with unique red edges join the usual banh mi ingredients of pate, mayonnaise, pickled radish, carrots, cucumber, and coriander.
- It's possible that this unassuming shop, known for its excellent bánh m in Melbourne, is actually one of the best bakers in all of Richmond.
- About 30 years ago, the first N Lee bakery opened, and now there are many more.
- N Lee's mixed hams lack the freshness, variety, and firmness of the best that we sampled, and the pork loaf roll is too soft and fluffy for the price.
- Vegan bánh m substitutes sliced, soy sauce-marinated tofu for meat.
- The proud proprietor family of this bustling eatery has spent three generations perfecting the fare they serve.
- The Saigon Street Eats kitchen and service staff are top-notch.
- In addition, you can choose from seven different kinds of Banh mi, three of which are suitable for vegetarians.
- Pin Oak Bakehouse in Flemington is quite proud of its high-quality Banh mi.
- The greatest $6.50 you can spend on the best stir-fried mi in Melbourne is on these rolls.
- If you're looking for authentic Vietnamese cuisine in Melbourne, look no further than Mister Truong's.
- People from all around town come to this once-unknown Vietnamese restaurant for the famed Banh; what else are you looking for?
- You can stop by Mister Truong's and see for yourself what all the excitement is about.
- When it comes to Vietnamese food, there is nothing better than Pho Nom.
- Pho Nom takes pride in using only organic ingredients and never any MSG.
- All of the dishes are prepared in the standard street vendor fashion and make use of seasonal, locally sourced ingredients.
- For $9, you can choose a classic (crispy roast pig belly) or a creative (crispy fried chicken with sriracha mayo) Bahn mi.
- Due to low sales, Pho Nom no longer offers its signature bánh m tht nguii sandwich.
- You should visit this chill Vietnamese restaurant instead of the usual crispy pigs or chicken roll restaurants.
- By excluding typical flavours, Tia Con creates a new take on the traditional Banh mi.
- The owners' late grandmother, Banoi ('Grandma' in Vietnamese), inspired the majority of the restaurant's menu.
- Bun Bun Bakery was founded by a husband and wife pair more than twenty years ago.
- Southeast Asian hawker stall fare and excellent cocktails are on the menu at Rice Paper Scissors.
- Mini Banh mi are available in a revolving selection of flavours, such as barbeque king mushroom or langoustine crab rolls with dill and cottage pate.
- Rice Paper Scissors is dedicated to using only the highest quality, locally produced ingredients in their food, and they also provide some of the best Bahn mi in Melbourne.
- Stay positive; the length of the wait is actually an indication of high demand.
- As early as 6 AM, To's begins making a selection of pork Banh chi for eager customers.
- The cosy Vietnamese eatery known as Fina's (short for "Fiona and Nina's") serves up both traditional fare and creative twists on old favourites.
- This bright restaurant on bustling Victoria Street in Vietnam is known for its amazing collection of artwork, statues, and miniatures.
- Selina Hot Bread's pork rolls are always a hot commodity during lunchtime.
- The imitation tuna, mock pig, and mimic chicken at this bakery are all vegan alternatives that need more recognition.
- Some of the tastiest Mi's in the world can be found at the Bahn in sunny Melbourne; the rolls are nearly indistinguishable from those sold on the streets of Vietnam.
- As soon as you enter Nhu Lan, you'll be greeted by the aroma of grilling meats seasoned to perfection.
- Get yourself a Vietnamese dessert to snack on afterwards.
- Inevitably, there will be a wait because this place makes one of the tastiest banh mi in all of Melbourne.
- There is a line out the door for the baguettes, but customers also want the house-made pate, fermented pork, and vacuum-sealed pork loaf so they can make their own banh mi at home.
- The chicken roll is the Cinderella of the two, competing with the more popular and more traditional crispy roast pig roll.
- The chefs at Hanoi Rose are known for their dedication to creating delicious meals with the utmost care and attention to detail.
- The dish contains no added MSG or artificial flavours, and the sauces are made from scratch.
- You can order a banh mi packed with orange duck that was fed maize, chicken that was grilled over charcoal, or pig belly that was fried in vegetable oil, to name just a few of the unique variations.
- The daughter and her father opened Spring Hot Bread in 2003, and ever since then they've been working to perfect their assortment of sweet and savoury pastries, bread rolls, and other baked goods.
- In comparison to other bakeries, they stand out mostly due to the quality of their fried chicken.
- Carrots julienned for the bánh ms may not win any beauty contests, but they do a great job of cutting through the rich deli meats, chicken liver pâté, and butter inside the mixed ham roll.
- There are only around five different kinds of bánh m available at Minh, and none of them are the standard mixed ham roll.
- Differentiating its bánh ms from the competition is the use of tiger rolls.
- While we could certainly eat these on their own, we find that they pair very nicely with the grilled chicken and pork.
- Heartbreaker, a contemporary take on the traditional Bahn mi, is dedicated to offering Melbourne's streets new flavours and ingredients.
- The price is higher than that of a regular baguette, but it's justified if you're looking to broaden your gastronomic horizons.
FAQs About Banh Mi In Melbourne
The newest addition to Melbourne's love affair with bánh mì is Ba'get on Russell Street, and despite only being open for a wee while, they've got the production line down pat. At Budget, you're spoiled for choice with ten varieties of bánh mì on offer, including a 'Breakfast Ba'get' with egg or 'Buddha's Tofu Ba'get' for the herbivores.
Enter the bánh mì – a crusty French baguette slathered with pate, filled traditionally with pork or chicken and adorned with fresh cucumber, pickled carrot and coriander. The classic Vietnamese sandwich is affordable, fast and most importantly, delicious, and now so popular that cafes and bakeries are opening all over the city in dedication.
Lemongrass pork, zesty chicken and sambal eggplant round out the flavoursome bánh mì on offer, which are available in 7 inches or as a 'Mini Mi', the perfect excuse to try all three. If you can't get enough of the Boys, they're available for catering too!
Translated simply as “wheat,” the banh mi is a delicious and ever-varying combination of deli-style pork, pate and veggies, stuffed into a soft and crunchy French baguette. Regional variations in Vietnam involve adding headcheese, pork sausage and various other vegetables.
Banh mi are best eaten the same day, the crust is super crispy and the crumb so fluffy! You can keep them for up to 3 days at room temperature in a bread bag. They will become softer the next day, but you can reheat in a preheated oven to make them crispy again.